. 2020 Oct 16;9(10):1379. doi: 10.3390/plants9101379

Table 1.

Variability in the content of phenolic compounds in American cranberry fruit samples evaluated via the UPLC-ESI-MS/MS technique. The different letters indicate significant differences between the values.

Compound, mg/g	‘Bain’	‘Baiwfay’	‘Bergman’	‘Drever’	‘Holliston’	‘Pilgrim’	‘Searless’	‘Woolman’
Avicularin	5.26 ± 0.20 ^b	2.99 ± 0.11 ^c	7.17 ± 0.31 ^a	5.72 ± 0.23 ^b	2.85 ± 0.11 ^c	2.77 ± 0.10 ^c	6.01 ± 0.25 ^b	5.52 ± 0.22 ^b
Hyperoside	116.22 ± 5.30 ^b,c	121.33 ± 4.36 ^b	152.45 ± 6.96 ^a	135.80 ± 6.60 ^a,b	86.19 ± 3.89 ^c,d	71.66 ± 3.16 ^d	123.56 ± 5.56 ^a,b	133.95 ± 6.37 ^a,b
Isorhamnetin	25.68 ± 1.09 ^b,c	28.03 ± 1.03 ^b,c	23.92 ± 1.01 ^c	30.43 ± 1.10 ^b	9.73 ± 0.43 ^d	10.27 ± 0.49 ^d	39.08 ± 1.56 ^a	11.42 ± 0.47 ^d
Isorhamnetin-3-O-glucoside	10.96 ± 0.50 ^c,d	14.81 ± 0.59 ^b	15.98 ± 0.71 ^b	20.99 ± 0.89 ^a	8.85 ± 0.32 ^d	7.68 ± 0.35 ^d	14.61 ± 0.64 ^b	12.71 ± 0.58 ^b,c
Kaempferol	0.42 ± 0.02 ^a	0.30 ± 0.02 ^b,c	0.38 ± 0.02 ^a,b	0.37 ± 0.02 ^a,b	0.13 ± 0.01 ^e	0.44 ± 0.02 ^a	0.16 ± 0.01 ^d,e	0.24 ± 0.01 ^c,d
Quercetin	107.48 ± 4.79 ^b	99.89 ± 3.98 ^b,c	88.82 ± 3.89 ^b,c	85.73 ± 3.85 ^c	33.11 ± 1.45 ^d	32.58 ± 1.50 ^d	137.90 ± 6.03 ^a	39.11 ± 1.88 ^d
Quercitrin	49.95 ± 2.24 ^a	56.67 ± 2.02 ^a	47.25 ± 2.12 ^a	47.05 ± 2.27 ^a	31.10 ± 1.45 ^b	23.71 ± 0.86 ^b	48.70 ± 2.20 ^a	51.26 ± 2.31 ^a
Rutin	0.18 ± 0.01 ^c	0.18 ± 0.01 ^c	0.26 ± 0.01 ^c	3.16 ± 0.14 ^a	0.19 ± 0.01 ^c	0.31 ± 0.01 ^c	0.25 ± 0.01 ^c	1.29 ± 0.05 ^b
Luteolin-7-O-glucoside	0.11 ± 0.01 ^c,d	0.08 ± 0.01 ^d	0.25 ± 0.01 ^b	0.15 ± 0.01 ^c,d	0.85 ± 0.04 ^a	0.18 ± 0.01 ^b,c	0.11 ± 0.01 ^c,d	0.15 ± 0.01 ^c,d
(-)-Epicatechin	12.96 ± 0.58 ^a	10.89 ± 0.47 ^a,b	9.52 ± 0.42 ^b	10.54 ± 0.49 ^a,b	9.04 ± 0.38 ^b	4.87 ± 0.21 ^c	12.07 ± 0.57 ^a	3.57 ± 0.15 ^c
(+)-Catechin	3.60 ± 0.11 ^a,b	2.60 ± 0.10 ^c,d	3.10 ± 0.12 ^b,c	4.18 ± 0.17 ^a	3.55 ± 0.18 ^a,b	1.11 ± 0.06 ^e	4.28 ± 0.17 ^a	2.18 ± 0.09 ^d
Procyanidin A2	72.81 ± 3.21 ^c,d	87.47 ± 3.85 ^b,c	96.88 ± 3.98 ^a,b	79.98 ± 3.52 ^b,c,d	75.34 ± 2.80 ^c,d	42.31 ± 1.98 ^e	114.27 ± 5.32 ^a	62.04 ± 2.79 ^d,e
Procyanidin C1	0.96 ± 0.03 ^a,b	0.95 ± 0.04 ^a,b	0.90 ± 0.05 ^b,c	0.80 ± 0.03 ^b,c	0.77 ± 0.03 ^b,c	0.47 ± 0.02 ^d	1.16 ± 0.05 ^a	0.70 ± 0.04 ^c
Phloretin	0.14 ± 0.01 ^a,b	0.13 ± 0.01 ^a,b,c	0.11 ± 0.01 ^b,c	0.12 ± 0.01 ^b,c	0.13 ± 0.01 ^a,b,c	0.08 ± 0.01 ^c	0.15 ± 0.01 ^a,b	0.18 ± 0.01 ^a
Phloridzin	4.73 ± 0.17 ^d	6.28 ± 0.28 ^b,c	4.77 ± 0.19 ^d	5.40 ± 0.18 ^c,d	4.43 ± 0.18 ^d	2.45 ± 0.11 ^e	7.85 ± 0.36 ^a	7.43 ± 0.33 ^a,b
Gallic acid	0.51 ± 0.02 ^c,d	0.40 ± 0.02 ^d	1.14 ± 0.04 ^b	0.64 ± 0.02 ^c	1.36 ± 0.05 ^a	0.37 ± 0.02 ^d	0.52 ± 0.03 ^c,d	0.97 ± 0.03 ^b
Vanillic acid	0.89 ± 0.03 ^e	1.95 ± 0.07 ^c	2.04 ± 0.09 ^b,c	1.45 ± 0.06 ^d	1.15 ± 0.04 ^d,e	0.75 ± 0.03 ^e	2.46 ± 0.11 ^b	3.18 ± 0.14 ^a
Caffeic acid	0.44 ± 0.01 ^c	0.21 ± 0.01 ^d,e	0.80 ± 0.03 ^a	0.26 ± 0.01 ^d	0.09 ± 0.01 ^f	0.15 ± 0.01 ^e,f	0.25 ± 0.01 ^d	0.54 ± 0.02 ^b
Chlorogenic acid	1.52 ± 0.08 ^c,d	2.69 ± 0.11 ^b	4.64 ± 0.21 ^a	2.57 ± 0.12 ^b	2.15 ± 0.08 ^b,c	1.10 ± 0.05 ^d	4.26 ± 0.19 ^a	2.42 ± 0.09 ^b
Ferulic acid	0.71 ± 0.03 ^c	0.68 ± 0.03 ^c	1.12 ± 0.05 ^a	1.10 ± 0.01 ^a	0.70 ± 0.03 ^c	0.93 ± 0.04 ^a,b	0.77 ± 0.04 ^b,c	0.72 ± 0.03 ^c
Neochlorogenic acid	0.02 ± 0.001 ^c	0.25 ± 0.01 ^a	0.04 ± 0.01 ^c	0.12 ± 0.01 ^b	0.01 ± 0.001 ^c	0.01 ± 0.001 ^c	0.04 ± 0.002 ^c	0.0004 ± 0.0001 ^c
p-Coumaric acid	0.80 ± 0.02 ^e	1.34 ± 0.05 ^b	0.9 ± 0.03 ^d,e	1.18 ± 0.04 ^b,c	0.53 ± 0.03 ^f	0.16 ± 0.01 ^g	1.07 ± 0.04 ^c,d	1.76 ± 0.06 ^a
Total	416.35 ± 17.32 ^b	440.13 ± 17.63 ^a,b,c	462.42 ± 20.36 ^a,b	437.73 ± 19.85 ^a,b,c	272.23 ± 13.32 ^d	204.36 ± 9.87 ^e	519.53 ± 25.12 ^a	341.32 ± 15.02 ^c